QUESO CAMPESINO, QUESO DOBLE CREMA AND CUAJADA

QUESO CAMPESINO, QUESO DOBLE CREMA AND CUAJADA

materials:

• milk10lt

• rennet 0.2gr

• calcium chlorideb 2gr

• salt 120gr

• bags 5

• pot 1

• stove

• wooden spon

• canvas

• recipient plastic

• knife

• takes pot

PROCEDURES FOR THE ELABORATION OF CURD AND RURAL CHEESE:

the milk is pasteurized at 65ºc during 20minutos, the cools down at 35ºc, it is added addictive (calcium and ferment lecteo); for the rennet it is allowed to rest 30-40 minutes, the curd is hardened in cubes of approximately 2cm, for the rural cheese you secuaja 30%, and for the rennet you descuaja to 60%; the warms at 35ºccon an agitation constante,para the addition of salt; the peasant is of 1.2% and for the rennet it is 0.5%, it is allowed to rest during 10 minutes, it is modeled, it is packed and it is stored at 4ºc

PROCEDURES FOR THE ELABORATION OF CHEESE DOUBLE CREAM:

the is carried out the control of quality of the milk, it is stabilized at 45ºc, the warms at 32ºc,se it adds the rennet, it is allowed to rest during 15 minutes, the intersects the rennet 2 side cm, the warms with a constant agitation of 45ºc and you total desuera, when the is added the curd it should be spun at 60-70ºc, the is added salt 1.3-1.5% according to the weight of the curd, the molde,se is made it allows to cool total during 6 hours, it is packed and it is stored from 4 to 10ºc